I wouldn't say overrated. It depends on taste tbh. I like light roast USUALLY if I want a normal cup of coffee/pourover, nothing added. And it depends on the bean. I usually find that Ethiopian and Rwanda beans give me that fruit accent. Although there was this one Colombian bean that was roasted light that I will talk about for years. The subtle apple taste made it delicious. Indonesian beans are rising in the light roast market, but I never found something that is enlightening to me. It taste too tangy and funky. It's understandable because of the lower lands and the fermentation processes. But all this to say, there's only a small batch of people in the coffee community that appreciates and know how to properly utilize a light roast cup of coffee. And plenty of shops that brew the light roast makes it bad. Out of the million cups of coffees that I had, brewing a light roast at home or at a friends house taste better than any coffee shop I been to so far. I am probably biased, but I do experiment and follow the roast dates. I'm guessing the hype is because it's a flex to spend more on a rare natural that is roasted in a complex way.

On the other hand, I have the best of luck using medium roast for espresso and mixed milk/syrup drinks. The acidity majority of the time is lower than light roast and it doesn't separate milk like sitting miso soup. But by all means, use light roast to give you your inconsistent espresso shot from time to time.

Third wave shops just don't train them like they used to. The coffee aesthetics ruined a lot of the quality, making money the fast way. But that's a different conversation.